Detox Waffle Nachos. Just kidding.
Home sweet home! I’m back in Reno after my trip to Colorado! Fancy a quick recap? Are you already scrolling to the recipe? Don’t you want to hear about my adventure? Okay, okay, I get it…nachos trump recaps. And so do waffles.
I arrived in Denver Thursday evening and went straight to the stout and fries. Yes, I prefer my beer thick and robust, just like I prefer my…nevermind.
Kristin and I did a booty-burning workout class on Friday at Pearl Street Fitness in Denver before she, her husband and I drove to Breckenridge. The three of us went snowboarding on Saturday, and the conditions were fabulous! It had snowed a couple of days prior, so there were still bits of fluff on crust off piece, and the groomers were long and fast – just how I like ‘em. Yes, I always look that steezy when I snowboard.
Saturday evening, Kristin and I enjoyed ourselves a chick date at Modis, where we shared a delicious bottle of Malbec and a tasty beet appy. Of course, I had a dollop of kale salad as my entree. I say, “of course,” because: kale + I’m the bozo who eats mere dollups of salad before hucking down all the alcohols. I say, “dollop,” because the portion size was just so so teeny tiny, but just so so scrumdidilyuptious.
#ProTip: when boozing the town red, eat something more substantial than a dollop of kale salad for dinner. End #ProTip.
Inmydefence, our plan was to have dinner number two at that famous crepe stand in Breckenridge…you know the one I’m talking about…but we got carried away with all the boozes at Gold Pan…
It started off as one of those “we’re just gonna have ooooone more drink and call it a night,” and ended with shots on the dance floor with a fabulous group of flannel-clad strangers who were all celebrating their ginormous flannel-clad friend’s birthday. All the stars were aligned for a rambunctious, yet all-in-clean-fun, evening…everyone was out for a good time, no one was creepy, nothing got lost, destroyed or felt up, things were just gravy.
Anyhoo: booze, dance, stumble home. We woke up deliciously hungover on Easter Sunday and enjoyed ourselves some wonky wonderful egg breakfastseses.
Let me just take a moment to point out how disaster-free this trip was. Strangely disaster-free, like I was waiting for the ball to drop and it never did. Typically, my travels come with lost items, injured body parts, or some sort of tropical puzzle gut situation. The fact that this one included no such travails really threw me for a wicked special loop.
Moving right along.
We drove back to Denver on Monday, ate more food that needs to be exorcized from my bodacious bod via Spring Cleaning Detox Salad, and watched that silly little basketball game on the – what do they call it? – oh yes, television.
Tuesday (as in yesterday), Kristin and I attended another booty-busting workout class at Pearl Street first freaking thing in the am. After we got our butts handed to us, Kristin went to work, so I went to work too. On the couch. With my laptop. We went to Linger for lunch, where I gobbled down my very first bento box…so delish! We both went back to work, then had a little boozy snack before I hopped on the evening plane back to Reno.
And now here I am.
And I think I’ve found my waffle soul mate.
I’ve been [figuratively] sitting on these nachos for a couple of months and found it only appropriate that I share the recipe today, given I’ve spent the last 5 days eating all the meat, cheese, carbs, and nacho varietals, butofcoooourse.
This is more of a concept than a recipe. You basically just whip up a regular ol’ batch of waffles (you can use the Jalapeno Cheddar Bacon Waffles I posted a while back if you want to get real steezy), then add your nacho toppers. I used my favorite ground turkey chorizo (which you can get from Whole Foods), along with some sunny side up eggs, avocado, green onion, cotija cheese, and a drizzle of plain yogurt. If you want to go big, you could whip up some guac and add some black beans. Ah heck, you can even cover the whole thing with cheddar cheese and bake it all together in the oven…just really let your hair down.
Nachos for breakfast!
Chorizo Breakfast Waffle Nachos with Avocado and Cotija
- 3 large homemade waffles
- 6 ounces to 8 ground chorizo
- 4 green onions chopped
- 4 to 6 sunny side up eggs or fried
- 1 large avocado peeled and diced
- Cotija cheese grated
- Plain yogurt or sour cream
- Fresh cilantro chopped
Prepare your go-to favorite waffles, such as these gluten-free Jalapeno Cheddar Bacon Waffles
Cook the chorizo on the stove top over medium heat, stirring occasionally, until cooked through. Leave chorizo on the burner over low heat until ready to use.
Add enough oil to a skillet to coat the surface and heat to medium. Crack eggs into the skillet and cook until the egg whites set up.
Tear the waffles into 4 sections and place on a plate. Cover with the cooked chorizo, diced avocado, chopped green onion, and sunny side up eggs. Grate desired amount of cotija cheese over the waffles and serve.